08/18/2010

Aug 18

Mark Bittman's tofu and chinese celery salad with chile oil.

The salad was pretty good (don't undersalt it!) but the chile oil is the really tremendous part. The recipe makes plenty more oil than you need for a single meal, and we've been using it happily as a condiment. Extra good drizzled over avocado on toast.

It's spicy but not LIKE OH GOD I CAN'T FEEL MY FACE spicy and certainly not too spicy to let the other flavors come through. You can get good Szechuan peppercorns from Penzey's, and I'm sure from many other places too.